2 6-oz Aurora Farm beef fillets, cut from the tenderloin (filet mignon)
Salt and pepper
1 tbs extra-virgin olive oil
2 tbs Benedikt Dairy butter, divided
1 tbs minced shallot
1 tsp Dijon mustard
1 tsp Worcestershire sauce, or to taste
½ cup Benedikt Dairy heavy cream
Season steaks with salt and pepper. In a 10” cast-iron skillet, heat 1 tbs butter and olive oil at medium-high heat. When butter is melted, sear steaks on both sides, until browned (no more than two minutes per side.) Remove to platter.
Add remaining butter and shallots, and cook, stirring occasionally, over medium high heat, until tender (about two minutes.) Stir in mustard, Worcestershire sauce and cream. Reduce heat to low and season to taste with salt and pepper.
Return meet and juices to pan. Simmer, turning several times, to desired doneness (125 degrees internal temperature for medium rare.)
Remove meat to plate and spoon sauce over meat.